[h=3]Vatha kuzhambu[/h]
[h=3]Ingredients[/h]
Tamarind (puli) - size of lemon
Mustard - 1 teaspoon
Bengal gram (kadalai paruppu) - 1 tablespoon
Urid dhal (ulutham paruppu) - 1 tablespoon
Thoor dhal (thuvaram paruppu) - 1 tablespoon
Vendhayam (fenu greek) - 1/2 teaspoon
Red chilly - 6
Kuzhambu podi - 2 tablespoon
Gingely oil (nallennai) - 6 tablespoon
Asafoetida powder
Salt - 2 teaspoon
[h=3]
[/h][h=3]Preparation[/h]
[h=3]Ingredients[/h]
Tamarind (puli) - size of lemon
Mustard - 1 teaspoon
Bengal gram (kadalai paruppu) - 1 tablespoon
Urid dhal (ulutham paruppu) - 1 tablespoon
Thoor dhal (thuvaram paruppu) - 1 tablespoon
Vendhayam (fenu greek) - 1/2 teaspoon
Red chilly - 6
Kuzhambu podi - 2 tablespoon
Gingely oil (nallennai) - 6 tablespoon
Asafoetida powder
Salt - 2 teaspoon
[h=3]
[/h][h=3]Preparation[/h]
- Prepare 2 tumblers of tamarind water by thoroughly sqeezing tamarind in water
- Heat gingely oil in a pan
- Add asafoetida and mustard. Allow mustard to burst
- Add bengal gram, urid dhal, thoor dhal, chilly, vendhayam and fry till they turn red
- Add kozhambu podi in the pan
- Add the tamarind water
- Boil for 10 minutes
- Add curry leaves and turn off the stoveDrumstick vathakuzhambu : Add chopped drumstick and boil along with tamarind (Step 6 above)
- Sundakkai (or) manathakkaali vatha kuzhambu : Fry any one of these in a separate pan, with a teaspoon of gingely oil. Add this along with curry leaves as a final step.
Brinjal (or) ladies finger vatha kuzhambu : Add any one of this in step 4 above and fry along with them.